Aloo Palak (Potato and Spinach Curry) Recipe

Introduction

Aloo Palak is a comforting and flavorful Indian curry combining tender potatoes with nutrient-packed spinach. This easy-to-make dish uses warm spices and a simple cooking process, perfect for a hearty weeknight meal.

Ingredients

• 3 medium potatoes (peeled and chopped)
• 1 10-ounce bag chopped spinach (fresh or frozen)
• 1 onion (chopped)
• 4 cloves garlic (minced)
• 1/2 inch ginger (grated)
• 1/4 teaspoon cumin seeds
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• Sea salt (to taste)
• 2 tablespoons coconut oil

Instructions

1. Step 1: Boil the peeled and chopped potatoes in a large pot of water until tender, about 15 minutes. Drain and set aside.
2. Step 2: Heat coconut oil in a large saucepan over medium-high heat. Add cumin seeds and cook until they sizzle and release aroma.
3. Step 3: Add chopped onions and sauté until soft and translucent, about 3 minutes.
4. Step 4: Stir in minced garlic and grated ginger, cooking for another minute while stirring constantly to release their flavors.
5. Step 5: Add ground coriander, ground cumin, turmeric, and paprika. Stir well to coat the onion mixture with spices.
6. Step 6: Add chopped spinach and cook, stirring frequently, until wilted and combined with the spices, about 2 minutes.
7. Step 7: Season with sea salt to taste. Add boiled potatoes and gently combine. Cook, stirring occasionally, for about 3 minutes to blend flavors.

Tips & Variations

• For a creamier texture, add a splash of coconut milk towards the end of cooking.
• Use fresh spinach if possible for a brighter flavor, but frozen spinach works well too—just thaw and drain excess water first.
• Add a pinch of chili powder or fresh chopped green chili if you prefer some heat in your curry.
• You can substitute coconut oil with vegetable or mustard oil for a different flavor profile.

Storage

Store leftover Aloo Palak in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if it feels too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of spinach?

Yes, kale or Swiss chard can be used as substitutes. Adjust cooking time as these greens might take longer to soften.

Is Aloo Palak vegan?

Yes, this recipe uses no animal products, making it a vegan-friendly dish.

Aloo Palak (Potato and Spinach Curry) Recipe

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★★★★★

4.6 from 97 reviews

Aloo Palak is a comforting and flavorful North Indian vegetarian curry featuring tender boiled potatoes cooked with nutrient-rich spinach and aromatic spices. This easy-to-make dish uses simple ingredients like cumin, coriander, turmeric, and paprika to create a vibrant, healthy meal perfect for lunch or dinner.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 3 medium potatoes (peeled and chopped)
• 1 10-ounce bag chopped spinach (fresh or frozen)
• 1 onion (chopped)
• 4 cloves garlic (minced)
• 1/2 inch ginger (grated)

Spices and Oils

• 1/4 teaspoon cumin seeds
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• Sea salt (to taste)
• 2 tablespoons coconut oil

Instructions

1. Boil Potatoes: Boil the peeled and chopped potatoes in a large pot of water until they are tender, approximately 15 minutes. Drain the water and set the potatoes aside to be used later in the curry.
2. Prepare the Base: Heat the coconut oil in a large saucepan over medium-high heat. Add the cumin seeds and cook them until they start to sizzle and release their aroma, about 30 seconds. Then add the chopped onions and sauté until they become soft and translucent, roughly 3 minutes.
3. Add Aromatics: Stir in the minced garlic and grated ginger, cooking for about 1 minute while stirring constantly to prevent burning and to fully release their flavors into the oil.
4. Spice it Up: Sprinkle in the ground coriander, ground cumin, turmeric, and paprika. Stir thoroughly to coat the onions and aromatics evenly with the spices, cooking for another minute to deepen the flavors.
5. Cook Spinach: Add the chopped spinach to the saucepan. Cook while stirring frequently until the spinach has wilted and is well incorporated with the spiced onion mixture, which takes about 2 minutes.
6. Combine and Simmer: Season the spinach and spice mixture with sea salt to taste. Add the boiled potatoes and gently stir to combine everything. Continue cooking for about 3 minutes, stirring occasionally to allow the flavors to meld together beautifully.

Notes

• Use fresh or frozen spinach based on availability; both work well for this recipe.
• Adjust the spices according to personal preference for more or less heat and flavor intensity.
• This dish pairs well with warm chapati, naan, or steamed rice.
• For added richness, consider finishing with a splash of lemon juice or a dollop of yogurt before serving.
• Make sure potatoes are tender but not mushy to maintain good texture in the curry.

Keywords: Aloo Palak, Potato spinach curry, Indian vegetarian curry, spinach and potato recipe, vegan Indian dish, healthy curry